The
following formula is Rene
Caisse’sEssiac formula and recipe which Rene's best
friend, Mary McPherson, filed, under Oath, with the Town of Bracebridge in
1994. This was also the same formula and recipe that Dr. Gary Glum
published in 1988. For further information on Rene Caisse plus important
tips on how to
brew your own Essiac tea read the article "THE
TRUTH ABOUT ESSIAC: Rene Caisse and Her Herbal Cancer Treatment, Essiac".

IMPORTANT NOTE: Notice that the "1 ounce of herb mixture" is not a
weight measurement because it is measured with "a measuring cup" that
measures fluid ounces, which is a volume measurement of water. It is important to mention
that Rene Caisse did not use a weight measurement when adding the herb mixture
to boiling water. She used volume
measurement for the combined dried herbs with fluid ounce measurements.
This makes the recipe seem confusing unless one realizes that one cup of the
dried herb mixture does not weigh as much as one cup of water (which weighs 8
ounces). That is, one cup of "herb mixture" does not weigh 8 fluid ounces
because the dried, powdered herbs are lighter than water.

Rene Caisse did weigh the
individual herbs before mixing them together. That is, the "1 pound of
sheep sorrel herbs", "1/4 pound of slippery elm bark" and "1 ounce of Turkish
rhubarb root" are weight measurements. 6 1/2 cups of cut burdock root is,
of course, a volume measurement and it is approximately equivalent to 24 ounces
in weight when pieces are "the size of small peas".
[SECRETS
OF RENE CAISSE'S PHARMACY, p. 14]

It is also important to
note that Rene Caisse used the whole sheep sorrel plant. Nurse Caisse
stated thatsheep sorrel roots are "very
essential" to the Essiac formula.

Mix these
ingredients thoroughly and store in glass jar in dark dry cupboard.

Take a
measuring cup, use 1 ounce of herb mixture to 32 ounces of water depending on
the amount you want to make.

I use 1
cup of mixture to 8 x 32 = 256 ounces of water. Boil hard for 10 minutes
(covered) then turn off heat but leave sitting on warm plate over night
(covered).

In the
morning heat steaming hot and let settle a few minutes, then strain through fine
strainer into hot sterilized bottles and sit to cool. Store in dark cool
cupboard. Must be refrigerated when opened. When near the last when its thick
pour in a large jar and sit in frig overnight then pour off all you [can]
without sediment.